Moisture loss and oil uptake during deep fat frying of “Kroštula” dough

The mechanism of moisture transfer by diffusion and uptake of frying oil was studied during deep fat frying of "Krostula" dough with an initial moisture content of 0.4358 kg/kg (db). The experimental data were found to fit well to a first-order exponential model for moisture transfer (with...

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Veröffentlicht in:	European food research & technology 2005-01, Vol.220 (1), p.90-95
Hauptverfasser:	Budzaki, Sandra, Seruga, Bernarda
Format:	Artikel
Sprache:	eng
Schlagworte:	Food science Moisture content Oils & fats Temperature
Online-Zugang:	Volltext
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